For a month now I have been patiently waiting to find a ripe vegetable in my garden that is ready to pick. Finally, when I went to water the garden yesterday, I saw a cucumber through the big beautiful green leaves. When I went to pick it I was even more excited to find that there was another one just a few inches away! Every year I am always amazed at how quickly a vegetable will grow. One day you’ll see a little cucumber that’s a measly 2 inches and then the next day, BAM, it’s a full grown cucumber and that’s exactly what happened! We planted several different kinds of cucumbers and the 2 that were ready yesterday were an English style, so they were long and skinny. (We also planted a pickling variety so you can except a pickle recipe in the series!)

It really was perfect that a cucumber was the first vegetable that was ready because over the weekend I thought of a recipe idea and it has been on my mind ever since. This recipe would also be great with fresh garden tomatoes but mine are still all green, so I bought one from the store. Hopefully it will be my last store bought tomato of the summer!

Whisk together all of the dressing ingredients. Pour the dressing* over the chopped vegetables and feta cheese, refrigerate for several hours. I dressed the vegetables in a Tupperware so that I could occasionally give it a shake and redistribute the dressing.

* I recommend pouring just half of the dressing on at first and tossing with the vegetables. Then if it needs more you can add more. Depending on the size of your vegetables you may need all or less of the dressing.

Hi! I’m Jessica. I love cooking, baking, eating, and talking about food. My goal is to make cooking and baking, even from scratch, seem approachable. If I can give just one person the boost they need to try something new in the kitchen, I’ll be happy.